Monday, September 11, 2006

Sweet Potato Fries **

Grace (TigMode)

Nonstick spray coating
4 small sweet potatoes (about 1 pound)
1 tablespoon butter or margarine, melted
¼ teaspoon seasoned salt
Dash ground nutmeg

Spray a 15x10x1-inch baking pan with nonstick coating. Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges. Arrange potatoes in a single layer in pan. Combine butter or margarine, salt, and nutmeg. Brush onto potatoes. Bake in a 450° F oven 20 minutes or until brown and tender.

Sauteed Green Beans with Bacon ***


5 slices bacon (I’ve also used bacon bits in a pinch)
1 tsp minced onions
½ tsp minced garlic.
1 (16 ounce) package frozen cut green beans
¼ cup butter

Place bacon in a large skillet over medium-high heat and cook as directed. Remove the bacon from the skillet, leaving the grease in the pan. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the onions and garlic. Add the green beans; cook and stir until tender, about 8 minutes.

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs **

Carrie’s Recipe – Courtesy of: Everyday Italian

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
½ cup (1 stick) butter, melted
1 ½ cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and ¾ cup of the Parmesan and season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining ¼ cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes and bake, uncovered, until the topping is golden brown, about 20 minutes.

Joe's Crab Shack Buttered Parsley Potatoes ***


1 ½ pound small red potatoes, cut into bite sized chances
¼ teaspoon salt
2 tablespoons fresh parsley (finely chopped)
4 tablespoons butter

In a medium sized sauté pan place potato chunks, salt, and cover with water. On medium heat bring potato pieces to a soft boil. Cook uncovered until fork tender. When tender drain water and place back into sauté pan. Place freshly chopped parsley and butter on top of potatoes. Cover potatoes with a lid and cook on low heat for 20 to 30 minutes, stir gently several times to mix parsley and butter. When ready to serve season with salt and pepper.
This recipe for Joe's Crab Shack Buttered Parsley Potatoes serves/makes 4.

Creamy Vegetable and Potato Soup ***

(luckymommyto2boys ~ Amy)

1 qt. chicken broth
1/2 cup frozen peas
1/2 cup whole kernel sweet corn
1/2 cup canned green beans
1/2 cup carrots, pealed & grated
3/4 tsp garlic powder
3/4 tsp onion powder
1-1/2 cup heavy whipping cream
1 bag instant loaded baked potato mashed potatoes (I used Idahoan brand)

Fully cook all vegetables individually and then grind into small pieces. Bring broth, seasonings and vegetables to a boil and then add the whipping cream. Add salt and pepper to taste.  Add instant potatoes and cover to thicken (about 5 minutes).
*luckymommy's notes: I ended up finding a bag of frozen veggies with carrots, peas, green beans, and corn in it, and it worked just fine.  I also didn't use quite the entire bag of mashed potatoes.  You could just use a cup or two of regular instant mashed potatoes (depending on how thick you want it), and then add in some bacon, cheese, and chives.

Pizza Roll-Ups

(luckymommyto2 boys)

10 uncooked lasagna noodles
1 pound beef (I used ground turkey)
1 small onion, chopped
1 tsp garlic salt
½ tsp crushed red pepper flakes
1 (28-oz) jar spaghetti sauce with mushrooms, divided
3 cups (8 oz) shredded mozzarella cheese, divided

Cook noodles according to package directions; drain and rinse under cold water. In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Sprinkle with garlic salt and pepper flakes. Remove from heat; stir in ¾ cup spaghetti sauce. Add 1 ½ cups cheese; mix well. Spoon 1 cup spaghetti sauce into a11”x7”x1 ½” baking dish. Spoon about ¼ cup meat mixture down center of each lasagna noodle; roll up and place seam-side down in baking dish. Spoon remaining sauce evenly over roll-ups. Cover with foil; bake at 375° for 30-35 minutes or until heated through. Remove from oven; uncover and sprinkle with remaining cheese. Let stand 5 minutes or until cheese is melted. Yield: 8 servings

Grands Taco Melts

(Dottie ~ Hokiesmom)

1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 ½ cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

Heat oven to 375ºF.
In medium saucepan, cook taco seasoning mix, water, ½ cup of the salsa and cooked ground beef until thickened.
Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.

Enchilada Squares


1 lb ground beef (I used ground turkey)
¼ cup chopped onion
4 eggs
1 (8-oz) can tomato sauce
1 (5 1/3-oz) can evaporated milk (2/3 cup)
1 (1 ½-oz) envelope enchilada sauce mix
1/3 cup sliced pitted ripe olives
2 cups corn chips
1 cup shredded Cheddar cheese (4 oz)

In skillet cook beef and onion till meat is brown and onion is tender. Drain off fat. Spread meat mixture in a 10” x 6” x 2” baking dish.
Beat together eggs, tomato sauce, evaporated milk, and enchilada sauce mix; pour over meat. Sprinkle with olives; top with chips. Bake, uncovered, at 350° tills set in center, 20-25 minutes. Sprinkle with cheese. Bake till cheese melts, 3-5 minutes.
Yield: 6 servings

Deep Dish Taco Squares


½ lb ground beef
1 Tablespoon onion, finely chopped
1 cup Bisquick
¼ cup cold water
2 tomatoes, chopped
1 bell pepper, chopped
½ cup sour cream
1/3 cup mayonnaise
4 oz shredded cheddar cheese

Grease 8” x 8” pan. Brown ground beef and onion, then drain.
Mix Bisquick & water until dough forms. Pat in pan, pressing ½” up sides.
Layer beef, tomatoes, and green pepper in pan.
Mix last 3 ingredients together. Spoon sour cream mixture over top of peppers.
Bake at 375° for 25-30 minutes.

Broiled Tilapia Parmesan **


Konnie (G&E'sMom)

2 lb tilapia filets
½ cup Parmesan cheese
¼ cup butter, softened
3 Tbsp mayonnaise
2 Tbsp fresh lemon juice
¼ tsp dried basil
¼ tsp black pepper
1/8 tsp onion powder
1/8 tsp celery salt

Preheat your oven's broiler, and grease a broiling pan, or line with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice and season with dried basil, pepper, onion powder, and celery salt, mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over, and broil for a couple more minutes.
Remove the fillets from the oven, and cover them with the Parmesan cheese mixture on the top side and broil for 2 more minutes, or until the topping is browned, and fish flakes easily with a fork. Be careful not to over cook the fish.

Wednesday, February 22, 2006

Rachel Ray's 30-Minute Shepherd's Pie ***

(luckymommyto2boys ~ Amy ~ Food Network)

2 lbs potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
½ cup cream (for a lighter version substitute vegetable or chicken broth)
1 tablespoon extra-virgin olive oil, 1 turn of pan
1 ¾ lbs ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce, eyeball it
½ cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Monday, January 16, 2006

Roasted Green Beans

1 pound green beans, stem end snapped off
1 tablespoon olive oil
Table salt and ground black pepper

An aluminum foil liner prevents burning in dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.
Adjust oven rack to middle position; heat oven to 450°. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with ½ teaspoon salt, toss to coat, and distribute in an even layer. Roast 10 minutes.
Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.
Adjust seasoning with salt and pepper, transfer to serving bowl and serve.